VEGAN BANANA CHIA PUDDING
▢ 1 Large Banana ▢ 3/4 cup unsweetened almond milk ▢ 3 tablespoons Chia seeds ▢ 1 tablespoon Maple syrup ▢ 1/2 teaspoon Vanilla Optional flavoring ▢ 1/4 teaspoon Cinnamon ▢ 2 tablespoons Peanut butter
Peel and roughly mash a large yellow banana on a plate. If there are black/brown spots on the flesh, discard, or the pudding will turn brown.
Transfer Banana to Bowl
Transfer to a medium-size bowl and add maple syrup, vanilla, cinnamon, and drippy peanut butter (if used).
Add Milk and Chia
Stir until smooth, then add almond milk, chia seeds and stir vigorously to combine.
Transfer to Mason Jar
Transfer to the glass mason jar, close the lid, and shake vigorously few seconds.
Put in fridge
Place in the refrigerator for 20 minutes. After that time, open the lid and give a good stir with a fork. This step loosens the seeds and prevents the seeds from clumping together or migrating to the bottom of the jar.
Close the jar, shake again for a few seconds, and place back in the refrigerator overnight.
Serve half of the recipe the next day as a healthy breakfast. Serve with layers of sliced banana and coconut yogurt or plain with toppings: toasted peanuts, a drizzle of almond/peanut butter, raspberries, etc.
Prep Time: 10 minutes Servings: 1 Jar Makes: 2 Jars Calories: 285 kcal per jar